Honey Wheat Potato Rolls Recipes

WHOLE WHEAT POTATO BREAD OR ROLLS

Steps:

• Mash or beat potatoes and water until smooth.
• Cool.
• Add 1 3/4 cup water to potato mixture.
• Add yeast, oil, salt and honey.
• Pour this mixture slowly into flour.
• Mix 5 to 7 min with electric mixer. Dough will be soft.
• Let rest 10 to 15 minute on greased surface.
• Punch down and shape into loaves or rolls.
• Let rise until double.
• Bake rolls 20 to 30 minutes at 400.
• Bake loaves of bread 35 to 45 minute.

WHOLE GRAIN POTATO DINNER ROLLS

Steps:

• Prep and Mixing
• Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
• Whisk the dry ingredients (flour, yeast, salt) in a bowl.
• Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
• Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
• Place the dough in a lightly oiled bowl and cover it.
• First Rise
• Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
• Dividing and Shaping
• Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
• Roll the dough into balls and place them in your lightly greased pan(s).
• Lightly brush the rolls with milk and cover.
• Final Proof and Baking
• Let the rolls rise for about 1 1/2 hours.
• Preheat your oven for about 20 minutes at 375F.
• Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
• Bake the rolls for 18-20 minutes.
• Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
• Serving and Reheating
• Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
• Sourdough Version
• The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
• You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
• (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)

HONEY-OAT PAN ROLLS

Steps:

• In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

HONEY WHOLE WHEAT ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; shape into 15 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, about 20 minutes. If desired, brush with additional butter. Serve warm.

WHOLE WHEAT POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.